Willamette is a classic American aroma hop developed in Oregon in the 1970s. A triploid seedling of the English Fuggle, it was bred to offer a milder, more refined alternative to its parent. Named after Oregon’s Willamette River, the hop quickly became a staple in American brewing.

Harvested between late August and early September, Willamette features moderate alpha acid levels, typically ranging from 4.5% to 6.5%. This makes it ideal for both bittering and aroma additions, particularly in traditional and hybrid beer styles.

The aroma profile of Willamette is complex and inviting. It combines earthy, woody notes with subtle floral and herbal characteristics. Expect hints of lavender, chamomile, thyme, and rosemary, complemented by a touch of citrus and pepper. These attributes contribute to its versatility, making it suitable for a wide range of beer styles, including Pale Ales, Amber Ales, Bitters, and Porters.

Willamette’s balanced bitterness and aromatic complexity have made it a favorite among brewers seeking a hop that imparts a traditional character with a distinctive American twist.